A great roasting joint matured for 21 days and a well hung piece of top quality beef that is hard to beatrsirloin is right next to fillet in tenderness but with more flavour and is less expensive the meat is lightly marbled and a thin strip of fat is left on top to prevent the meat from drying out during roasting rour beef is from predominantly grass fed scotch beef cattle naturally raised on farms recognised for high standards of animal welfare your roasting joint is prepared here in